These Brown Butter Monster Cookies might just be one of my all-time favorite Christmas cookies. There’s something so nostalgic about them—they instantly take me back to my aunt’s kitchen every holiday season. She’s been making these for as long as I can remember, and let me tell you, they’re always a hit. A little fun fact? She’s been sneaking a gluten-free version past us for years, and we had no idea because they taste just as incredible.
This recipe is super easy to adapt for gluten-free or
flourless monster cookies, making it accessible for everyone at your cookie exchange. Of course, I had to put my own spin on this classic recipe by adding brown butter. If you’ve been here a while, you know brown butter is my obsession. It adds the most amazing, nutty depth of flavor
these
chewy brown butter cookies
to the next level. Let’s get baking!
Ingredients:
Unsalted Butter: The base of the recipe, butter gives the cookies their rich, buttery flavor and tender texture. Browning it elevates the flavor, adding a nutty depth that sets these cookies apart.
Brown Sugar: Brown sugar brings sweetness and a hint of molasses, which pairs beautifully with the brown butter. It also helps create that chewy texture we all love in a soft monster cookie recipe.
Granulated Sugar: Granulated sugar balances the brown sugar by adding sweetness and ensuring the cookies have just the right amount of crispness on the edges.
Peanut Butter: Peanut butter gives these cookies their classic flavor and keeps them super soft. Use creamy peanut butter like Jif for the best texture—natural peanut butter can separate and affect the consistency.
Egg: The egg acts as a binder, holding all the ingredients together and giving the cookies structure. It also adds moisture for a soft, tender crumb.
Vanilla Extract: Vanilla enhances all the other flavors and adds warmth and depth to the cookies. A high-quality vanilla extract makes a noticeable difference!
All-Purpose Flour: Flour provides the structure for the cookies, helping them hold their shape while staying soft and chewy. For gluten-free, simply swap with a 1:1 gluten-free flour blend. For flourless monster cookies, omit the flour and slightly increase the oats.
Old-Fashioned Oats: Oats add heartiness and chewiness to the cookies, making them a cross between an oatmeal cookie and a peanut butter treat. They also give that nostalgic Monster Cookie vibe.
Baking Powder: Baking powder helps the cookies puff up slightly, giving them a tender and light texture.
Cornstarch: Cornstarch ensures the cookies stay soft by preventing over-spreading. It’s a must for bakery-style cookies.
Salt: A small amount of salt enhances all the other flavors, balancing the sweetness and bringing out the nuttiness of the brown butter and peanut butter.
Mini M&Ms: These bring bursts of chocolate and a pop of color to the cookies, making them fun and festive for any occasion. Mini M&Ms distribute more evenly than the regular size.
Chocolate Chips: Chocolate chips add melty, gooey pockets of chocolate in every bite. Semi-sweet is ideal for balancing the sweetness of the dough.
Sprinkles: Sprinkles make these cookies festive and fun. Use holiday-colored sprinkles to match the season or your personal style!
What is Brown Butter?
Brown butter, or beurre noisette in French, is simply butter that has been cooked past the melting point until the milk solids toast and turn golden brown. This process transforms the butter into a rich, aromatic ingredient with notes of caramel and nuttiness. It’s a total game-changer for baked goods, adding depth and complexity that plain butter just can’t match.
Equipment Needed:
Chewy Monster Cookies with Brown Butter Magic
Ingredients
For the dough
- ½ cup unsalted butter 1 stick
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup creamy peanut butter Jif or similar; avoid natural peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry ingredients
- 1 cup all-purpose flour
- 11/4 cups old-fashioned oats
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cornstarch
Mix-ins
- 1 cup mini M&Ms
- ½ cup chocolate chips
- ¼ cup sprinkles
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams, then turns golden brown with a nutty aroma (this usually takes about 5–7 minutes). Remove the butter from heat and pour it into a mixing bowl to cool for 5–10 minutes. (Check my blog for a detailed guide to browning butter if you’re new to the process!)
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams, then turns golden brown with a nutty aroma (this usually takes about 5–7 minutes).
- Remove the butter from heat and pour it into a mixing bowl to cool for 5–10 minutes. (Check my blog for a detailed guide to browning butter if you’re new to the process!)
- Make the Dough Base: Once the butter has cooled, whisk in the brown sugar and granulated sugar until the mixture is smooth and glossy. Stir in the peanut butter, followed by the egg and vanilla extract.
- Once the butter has cooled, whisk in the brown sugar and granulated sugar until the mixture is smooth and glossy.
- Stir in the peanut butter, followed by the egg and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, oats, salt, baking powder, and cornstarch. Gradually fold the dry ingredients into the wet mixture until fully combined.
- In a separate bowl, whisk together the flour, oats, salt, baking powder, and cornstarch.
- Gradually fold the dry ingredients into the wet mixture until fully combined.
- Add Mix-Ins: Gently stir in the mini M&Ms, chocolate chips, and sprinkles. Make sure they’re evenly distributed throughout the dough.
- Gently stir in the mini M&Ms, chocolate chips, and sprinkles. Make sure they’re evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl and refrigerate the monster cookie dough for at least 30 minutes. This helps the flavors meld and ensures your cookies bake up thick and chewy.
- Cover the bowl and refrigerate the monster cookie dough for at least 30 minutes. This helps the flavors meld and ensures your cookies bake up thick and chewy.
- Bake the Monster Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop the monster cookie dough into balls (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, drop the monster cookie dough into balls (about 2 tablespoons each) onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
- Cool and Enjoy: Let the monster cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy these chewy, colorful monster cookies with a glass of milk or your favorite drink!
- Let the monster cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve and enjoy these chewy, colorful monster cookies with a glass of milk or your favorite drink!
Nutrition
Monster Cookie Tips & Tricks:
- Brown Butter Tips: Keep a close eye on your butter as it browns—it can go from perfect to burned quickly! Look for amber color and a nutty smell.
- Storage: Store the cookies in an airtight container at room temperature for up to a week. They also freeze beautifully for up to 3 months!
- Make it Your Own: Swap out the mix-ins with your favorites—try butterscotch chips, chopped nuts, or holiday-themed M&Ms for a festive twist.
These monster cookies are a guaranteed crowd-pleaser, perfect for cookie swaps, celebrations, or an indulgent snack for yourself!
Storage Instructions
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Reheat: To enjoy warm, gooey cookies, microwave a cookie for 8–10 seconds or place in a 300°F oven for 2–3 minutes.
More of my recipes
Do you LOVE Cookies?! Check out More of my AMAZING Cookies:
- Brown Butter Marbled Cookies Recipe
- White Chocolate Biscoff Cookies Recipe
- Christmas Crack Chocolate Chip Cookies Recipe
Conclusion
If you’re looking for a cookie that’s nostalgic, delicious, and just a little elevated, these Brown Butter Monster Cookies are it. They’re perfect for holiday cookie boxes, dessert trays, or just treating yourself. Try them out and let me know in the comments how they turned out! Don’t forget to share your photos and tag me on Instagram @munchiesbymallory. Happy baking!
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